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Hart House Restaurant

6664 Deer Lake Ave, Burnaby · Restaurant

19 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 trays of brown eggs were at 19 deg C on the prep table in the upstairs pastry kitchen area
      • Corrective Action(s): Discarded trays of eggs. Ensure not to leave eggs out overnight.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease buildup observed behind stove on the floor in kitchen area as shown to staff.
      • Corrective Action(s): Clean/remove buildup to prevent further accumulation and unsanitary conditions
      • Correct by: this week
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulated food debris on floors between coolers and equipment in kitchen as shown to staff
      • Corrective Action(s): Ensure that during routine cleaning, tables and coolers are pulled away from walls so that debris can be properly removed and floors cleaned
      • Correct by: This week
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -ventilation fumehood slats in upstairs kitchen have dust buildup.
      • -Also some food debris behind chest freezer in downstairs storage area
      • Corrective Action(s): Clean above mentioned areas
      • Correct by: today
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cook line prep cooler still measures above 4C. Air temperature at time of inspection was 4.8C, thermometer inside the cooler also read 5C.
      • Corrective Action(s): All potentially hazardous foods moved to the other working prep coolers. Technician was called at the time and will be arriving by tomorrow morning the latest.
      • Follow-up is scheduled for the afternoon of November 28.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine in the kitchen has black mildew on visible surfaces.
      • Corrective Action(s): Empty the ice machine more frequently, ensure all surfaces are properly cleaned and sanitized.
      • Date to be corrected by: 1 week - November 26, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Front bar: splatter noted on the back wall under the ice well
      • > Upstairs bar: miscellanous items under the glasswasher and sinks (bottle caps, napkins, pens, etc.)
      • > Downstairs storage: rodent droppings in the corner next to the chest freezer
      • > Outdoor barn: minor food debris noted under the far left prep table
      • > Main kitchen: food debris and grease/grime noted at the cook line mainly on the deep fryer side, some food debris noted under prep coolers and prep tables.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. As discussed with head chef:
      • > All visible areas must be cleaned daily.
      • > Hard to reach areas (far corners, under/behind/between heavy equipment) must be cleaned at least once every 1-2 weeks.
      • There must be a designated date/time that certain areas are cleaned, not just when a staff member has the time. These activities must be regularly scheduled.
      • Date to be corrected by: 1 week - November 26, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cook line prep cooler (2nd from the dishwashing side) had an air temperature of 4.4C throughout the inspection. This cooler is directly across from stove burners. Temperature was not recorded yet for that morning, and separate thermometer inside the cooler was not available.
      • Corrective Action(s): Service this cooler so that it can maintain an air temperature of 4C or colder at all times.
      • Date to be corrected by: 1 week - November 26, 2024
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Unable to locate the Fraser Health Operating Certificate.
      • Corrective Action(s): Please order a replacement and post a valid decal.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: What appears to be old mouse droppings on the shelves of the laundry side of the External House kitchen and storage area
      • Corrective Action(s): Clean and disinfect inform your pest control -monitor daily for any further pest activity
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Handsink at external house for storage/food processing -bare paper towels only
      • Corrective Action(s): Place the paper towel roll in the dispenser provided (spindle type are okay as well) otherwise the ends of the roll will get contaminated when handled
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A number of fluorescent light bulbs are either burnt or missing in various areas:
      • -main kitchen has a number of ceiling lights burnt or missing
      • -External storage house has a few fluorescent bulbs missing the shatter shields over food preparation areas
      • -upstairs kitchen in main house also a few fluorescent bulbs missing shatter shields in the preparation area
      • Corrective Action(s): Replace and/or or properly shield the lighting
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple coolers ambient tempertures measured > 4 deg.C. Foods inside cooler probed using min/max thermometer
      • 1) Upstairs glass door (eggs 13 deg.C, whipping cream 12 deg.C)
      • 2) Dessert prep under counter cooler (vanilla paste 12 deg.C)
      • 3) Walk in cooler (soup 9 deg.C, olives 12 deg.C, fat 10 deg.C)
      • Corrective Actions: All potentially hazardous foods discarded or moved for walk in
      • All cold foods must be held < and/or = 4 deg.C to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot hold soup measured 35 deg.C
      • Corrective Action: Soup discarded
      • All hot foods must be held > and/or = 60 deg.C to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Upstairs had sink has no paper towel
      • 2) Main kitchen hand sink by backdoor blocked by stack of pans
      • Corrective Actions: Ensure all handsinks are fully stocked with soap, paper towel, hot and cold running water, and are easily accessible at all times
      • Handwashing and hand hygiene are important to food safety
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee is reusing towel for hand drying.
      • Corrective Action: Employee educated on proper hand washing procedures including drying hands with disposable towels
      • Reused towels can become soiled over time and encourage growth of pathogens
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple coolers ambient temperatures > 4 deg.C
      • 1) Upstairs glass cooler 10 deg.C
      • 2) Dessert prep undercounter 10 deg.C
      • 3) Basement walk in cooler 9 deg.C
      • 4) Vegetable walk in cooler in commisary 14 deg.C
      • 5) Bar cooler under counter 9 deg.C
      • Corrective Action: Have all coolers serviced.
      • Coolers must keep food < and/or = 4 deg.C to prevent pathogen growth
      • Date To Be Corrected By: Aug 30
      • Corrective Action(s):
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lights above dishwasher on wall, lights in food prep area of outdoor comissary lack plastic shields
      • Corrective Action: Obtain plastic shields or plastic wrap for lights.
      • Lights must be protected by plastic to prevent contamination due to breakage in food prep areas
      • Corrective Action(s):
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated handsink for the food preparation area at the Side House (barn) was blocked off with carts at time of inspection
      • Corrective Action(s): Handsinks must be accessible at all times
      • NOTE: you may use one of the small sinks outside of the washroom instead if that is more convenient -install a paper towel dispenser, soap dispenser at that sink should that be used instead
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Garbage bag used for containing a dough rack in the Walk-in cooler
      • Corrective Action(s): Do not use garbage bags for directly touching the food. They may leach chemicals onto the food. Use food grade bags/wrap instead
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few old mouse droppings observed in the linen shelving area of the side house (barn) where food preparation/storage is
      • Corrective Action(s): Clean and disinfect droppings -monitor daily for new droppings for activity
      • Professional pest control comes in weekly for monitoring the premises -live traps observed throughout premise
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food not cooled in an acceptable manner [s.12(a)]
      • OBSERVATION: Meat Sauce with veggies noted being cooled in large containers on the counter
      • CORRECTIVE ACTION(S): Ensure potentially hazardous foods are cooled in shallow containers (2-3 inches deep) in ice bath, prior to storage in walk in cooler.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food not protected from contamination [s.12(a)]
      • OBSERVATION: Single use containers were stored in chemical storage room downstairs at the time of visit.
      • CORRECTIVE ACTION(S): Ensure all food contact equipment/utensil is stored away from chemical storage room. This is to avoid cross-contamination of food with chemicals.
      • Date To Be Corrected By: 2020/08/15
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Premises not free of pests [s.26(a)]
      • OBSERVATION: Flies were noted in food prep area in the main kitchen at the time of visit.
      • CORRECTIVE ACTION: Have pest control company put in measures to control fly activities in the kitchen
      • Date To Be Corrected By: 2020/08/20
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Conditions observed that may allow entrance/harbouring/breeding of pests [s.26(b),(c)]
      • OBSERVATION: Back door entrance noted open at the time of visit.
      • CORRECTVE ACTION(S): Ensure back door entrance remains closed OR have the door screen fix to keep door open.
      • This is to avoid entrance and harbourage of pest in premise.
      • Date To Be Corrected By: 2020/09/03
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises not maintained in a sanitary manner [s.17(1)]
      • OBSERVATION: Dough mixer noted with flour on the body.
      • CORRECTIVE ACTION: Ensure dough mixer is cleaned, sanitized and covered after each use.
      • Date To Be Corrected By: 2020/08/15
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Equipment/utensils/food contact surfaces not of suitable design/material [s.16; s.19]
      • OBSERVATION: Light bulbs in food prep area upstairs has it's covers missing.
      • CORRECTIVE ACTION: Ensure all light fixtures in an open food prep area is properly covered to avoid physical contamination of food with glass from broken light bulbs.
      • Date To Be Corrected By: 2020/09/03
      • Corrective Action(s):
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pastry 2-door under counter -temperatures ranging 11-13 deg C -internal temperature of cut apples at 13.4 deg C
      • Appetizer preparation cooler -temperatures ranging 11-14 deg C -internal temperature of paste at 12.8 deg C
      • NOTE: Daily temperature logs are missing logs last check was over 3 days ago
      • Corrective Action(s): Discard all perishables from these fridge units.
      • Have units serviced (operator called repairman to come in later today)
      • Do not store perishables in these units if they cannot be maintained at or below 4 deg C
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in external storage/preparation area paper towel dispenser empty and washroom there the paper towel dispenser is jammed.
      • Upstairs food preparation area -paper towels and dispenser missing (was broken and not replaced)
      • Corrective Action(s): All handwash sinks must be adequately stocked (paper towels dispensed, pumped soap, hot/cold water) and clear for use
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Bar floor and lower shelf tiling area have come apart -tiles missing/broken due to a leak and restoration
      • Corrective Action(s): Repair the tilework
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -A few reused wiping towels sitting on counters in the Pastry Food Preparation area
      • -Potato slicer observed filthy with food debris after use -this is a reoccurring problem
      • Corrective Action(s): -Reused wiping towels must be rinsed then left in the QUAT sanitizer buckets between uses to reduce microbial loads
      • -Workers must be thoroughly cleaning the slicer after use removing any sign of food debris that can contaminate freshly cut potatoes
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Hanging towel observed on worker's waist -when questioned it's use worker indicates it is used for wiping hands
      • Corrective Action(s): Workers are recontaminating their hands when doing this. Hanging towels at waist are for hot plating ONLY -workers must be washing hands at the designated sinks when contaminated
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Three fluourescent glass bulbs in the upstairs Pastry Food Preparation area are not shielded
      • Corrective Action(s): Place the standard covers or tube sheaths for all lighting in open food preparation areas
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Found plates contaminated with food debris been stored under the table in the external dry storage building.
      • Corrective Action(s): Correction: Clean and sanitize those contaminated plates and ensure they stay away from garbage bin.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found ice scoop left on top of ice machine
      • Corrective Action(s): Correction: Put scoop into a designated container each time after use and keep it clean.
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Found one window in the kitchen area & one window in bakery room open without screen installed.
      • Corrective Action(s): Correction: Must install screen to prevent pests (flies) from entering if you want to open the window.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food debris and dirts in the dry storage room. The room needs to be cleaned frequently.
      • Corrective Action(s): Correction: Clean up the room now. For the future, clean it up once a week.
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door undercounter across from stove has air temperatures ranging 9 to 10 deg C.
      • Internal temperature of hamburger at 9.7 deg C
      • Corrective Action(s): Remove all perishables from unit and relocate to another fridge
      • Adjust/repair fridge unit
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Potato slicer is filthy with encrusted food debris
      • Corrective Action(s): This unit needs to be cleaned and sanitized after each use (used about once a week as per operator)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer is available in main kitchen at time of inspection -wiping towels are left on counters
      • Corrective Action(s): Sanitizer buckets must be prepared first thing in the morning -clean wiping towels are to be left in the sanitizer when not actively used -do not leave dirty towels on counters
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Handwash sink in external building employee washroom has no paper towels in dispenser. As well there is no toilet paper dispenser.
      • -Main building upstairs kitchen has no suitable drying method at 3-compartment sink for handwashing.
      • Corrective Action(s): -Replace paper towels at employee washroom -install toilet paper dispenser
      • -Have a paper towel dispenser at 3-compartment sink upstairs (old one attached to the wall is missing)
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Hanging towels at employee waist observed for drying hands
      • Corrective Action(s): Food workers must dry hands in a sanitary manner: ie. from paper towel dispenser
      • -Hanging towels at waist are only allowed for hot plating
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door undercounter across stove too warm
      • Corrective Action(s): Adjust/repair unit to maintain foods at or below 4 deg C
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -Daily Temperature/Concentration Logs not being maintained for fridges and washers
      • -4 bulbs have been replaced in main kitchen missing the tube shielding
      • Corrective Action(s): -Must be maintained to bettter ensure your units are in good working order
      • -Reinstall the tube shielding
      • Violation Score: 1
  19. Routine Inspection

    0 infractions